This recipe is super forgiving. Find the ratio that works best for you.

What I do for the carrot puree is very simple. I take cooled, steamed carrots, fold up some paper towels, and squish them. Yep, I take big handfuls of carrots and moosh them up in the paper towels. The paper towels absorb some of the water and that works just fine.

I plop the puree in a bowl and break the eggs on top of it. Then I add honey, spices and salt to taste (do less; you can always add more later!), and I beat the whole mess with an electric mixer.

How long do I beat them for? Until they start to look kind of opaque from the egg whites getting all whipped up nicely.

Now, once they're all whipped up nice, remember that the bits of carrot will tend to fall to the bottom of the bowl. So when you're dipping out ladlefuls of your batter, make sure you get down to the bottom so that you keep getting that perfect egg/carrot ratio. OK? Good!

Here's what your not so cooked pancake will look like. I hope you have a nice high quality nonstick pan, or you're going to need a lot of oil. The pancakes tend to absorb a LOT of oil, so be aware.

See how nice and opaque-ish it looks? That's what you want!

You will want to carefully turn the pancake when you are pretty sure it's done. It will have dry-ish bubbles in the middle as it cooks, much like real pancakes.

Now it is time to turn your pancake!

By the way, it is VERY hard to make several of these pancakes in one pan. I recommend using an 8" pan and making one pancake at a time, with approximately 1/3 to 1/2 cup batter. You will know when you have used too much. It will not be pretty.

However, if you DID use the right amount, and you DID succeed in perfectly flipping your perfect pancake...

Here is what it should look like:

Now pat yourself on the back for a job well done, and then make a dozen more.